This crust is terrific for a vegetable pot pie!
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees F (220 degrees C).
- Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
- Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
- Use this pie crust as directed in your favorite pie recipe.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.8 g, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 291.8 mg, Sugar 0.1 g
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Alia Beardsley
[email protected]This crust was delicious, but it was a bit too salty for my taste. Next time, I'll use less salt.
ChahaLahori ChachaLahoi
[email protected]I'm not sure what went wrong, but my crust turned out really tough. I think I might have overmixed the dough.
Samad Sarkar
[email protected]This crust was a bit tricky to make, but it was worth the effort. It was the perfect combination of flaky and buttery.
Shrawan Chaulagain
[email protected]I would not recommend this recipe. The crust was difficult to make and the results were disappointing.
Kedus Eferame
[email protected]This crust was just okay. It wasn't as flaky as I would have liked.
Ruben Guardado
[email protected]This recipe is a waste of time. The crust was bland and crumbly.
Chris
[email protected]I followed the recipe exactly, but my crust turned out too thick and dense.
Amarachi Nnadi
[email protected]This crust was a bit dry, but the flavor was good.
Adeyemo-Oti Adeleke
[email protected]I'll definitely be making this crust again. It was so good!
Nanaboy
[email protected]This crust was easy to make and tasted delicious. It was the perfect addition to my veggie pot pie.
Jonathan Martin
[email protected]I used this crust for a vegan pot pie and it turned out great! The crust was flaky and flavorful, and the filling was delicious.
Amo Quan
[email protected]This crust was a bit more time-consuming to make than I expected, but it was definitely worth the effort. It was the best pot pie crust I've ever had.
James Ursino
[email protected]I've tried many veggie pot pie crust recipes, but this one is by far the best. It's incredibly easy to make and always turns out perfect.
Mwebesa Gideon
[email protected]This crust was a total game-changer for my veggie pot pies. It was so light and flaky, and it held up perfectly in the oven. I'll definitely be using this recipe again.
Tsumbedzo Netshituni
[email protected]I was hesitant to try this recipe because I'm not a very experienced baker, but it was surprisingly easy to make and the results were amazing. The crust was flaky and buttery, and the filling was packed with flavor.
Courtney Brand
[email protected]This veggie pot pie crust was incredibly easy to make and turned out perfectly flaky and golden brown. It was the perfect vessel for the delicious vegetable filling.